[INDEX.]
[A], [B], [C], [D], [E], [F], [G], [H], [I], [J], [K], [L], [M], [N], [O], [P], [Q], [R], [S], [T], [V], [W], [Y].
Acid, [57]
A-la-mode Beef, [164], [165]
Albumen, [158]
Almond Water, [42]
Almond Cake, Iced, [304]
Ice, White, [297]
Aitch-Bone of Beef, [122]
Aliment, a New, [345]
Apple Bread, [284]
Charlotte, [282]
Compote, [307], [308]
Dumplings, [294]
Flanc, [275]
Fritters, [281]
Jelly, [320]
sauté in Butter, [285]
Pie, [296]
Pudding, [294]
Vol-au-Vent, [273]
Apples, Baked, [45]
and Fig Beverage, [45]
and Rice Pudding, [47]
with Rice, [283]
with Butter, [284]
Apricot Compote, [308], [309], [310]
Fritters, [282]
Ice Cream, [317]
Marmalade, [318]
Nougat, [278]
Pudding, [294]
Arrow-root, [39]
Jelly, [40]
Water, [44]
Broth, [34]
Artichokes, [259]
Jerusalem, [81], [259]
Asparagus, [253]
with Eggs, [217]
Aspic of Meat, [240]
Bacon, to choose, [18], [140]
to boil, [141]
to broil, [19]
Baking, on, [60]
Barley Lemonade, [42]
Barley Orangeade, [43]
Barley Water, [41]
Batter for Fritters, [305]
Beans, Broad, [259]
French, [259]
à la Maître d’Hôtel, [259]
Haricot, [260]
Young, [260]
à la Bretonne, [261]
Beef, on, [118]
A-la-mode, [164], [165]
Aitch-Bone of, [122]
Brisket of, [122]
Croquettes of, [167]
Choice of, [118]
Essence of, [36]
Family Salad of, [167]
Fillets of, Broiled, [165]
Sauté, [166]
to hang, [118]
Hashed, [158]
Minced, [166]
Miroton, [159], [160]
Palates, [160]
à la Bretonne, [161]
à la Poulette, [161]
à la Maître d’Hôtel, [161]
Pickle for, à la Garrick, [242]
Pressed, [242]
remains of, [158]
Ribs of, Braised, [119]
Larded, [241]
Roasted, [119]
Round of, Salted, [121]
cold, [121]
Rump Steak, Stewed, [164]
Half-round of, silver side, [121]
Salt, remains of, [169]
Salt, Bubble and Squeak, [163]
Sirloin of, [119]
Stewed Rump of, [120]
Spiced, [242]
Tea, [36]
Beignet Soufflé, [281]
Beet-root, [258]
Beurre Noir, or Black Butter, [98]
Beverage, Refreshing, [43], [44]
Bills of Fare, 339
Biscuit Soufflé, [301]
Cocoa-Nut, [325]
Cream, [326]
Moss, [325]
Rout, [325]
Blackberry Pudding, [294]
Black-Pudding, broiled, [20]
Blancmange, [290]
Bloaters, [15]
Boiling, on, [60]
Boudins of Fowl, [197]
Turkey, [197]
Bottoms and Tops, to make, [11]
Braising, on, [60]
Braise-Roast, [147]
Boil, [148]
Bread, to make, [10]
and Milk, [30]
and Apple, [284]
Breakfast Table, [7], [26]
Brocoli, [257]
Broiling, [63]
Broth, Arrow-root, [34]
Chicken, [37], [53]
Eel, [38]
Mutton, [33]
Rice, [34]
French Herb, [44]
Seasoned, [33]
Semoulina, [34]
Turkey, [147]
Various, [34]
Vermicelli, [34]
Veal, [35]
Brown Stock, [77]
Browning, [78]
Brioche Rolls, to make, [12]
Brussels Sprouts, [259]
Bubble and Squeak, [163]
Buns, to make, [12]
Butter, [334]
Anchovy, [117]
Burnt, [217]
Lobster, [117]
Melted, [112]
Maître d’Hôtel, [117]
Ravigote, [117]
Cacao, [25]
Cake, Almond, [325]
Cinnamon, [326]
Ginger, [326]
Pound, [324]
Queen’s, [324]
Rout, [325]
Savoy, in Moulds, [322]
Cake, Savoy, or Ladies’ Fingers, [323]
Shrewsbury, [326]
Sponge, [323]
small, [324]
St. James’s, [327]
Royal Iceing for, [312]
Calf’s Brains, à la Maître d’Hôtel, [175]
fried, [175]
to prepare, [128]
Ears, stewed, [174]
Feet, [53], [214], [240]
Feet Jelly, [286]
Head, [128], [130]
Curry, [213]
Hollandaise, [130]
with Mushrooms, [130]
with Tomatos, [130]
Heart, roasted, [172]
Liver, English fashion, [172]
fried, [175]
sautéd, [172]
stewed, [175]
Sweetbreads, [173]
au Gratin, [174]
another way, [173]
Caper Sauce, [113]
Capillaire, [330]
Capon, boiled, [151]
and Cresses, [227]
à l’Estragon, [157]
Pie, [236]
Roast, [150]
Roast braised, [147]
Stewed, [151]
Capilotade of Poultry, [193]
Carp, baked, [106]
Sauce Matelote, [106]
Carrot Pudding, [292]
with Poulards, [152]
Soup, [89]
White, [89]
Sauce, [73]
Carving, [346]
Cauliflower, [257]
Gratin, with Cheese, [257]
Purée, Soup, [71], [89]
Celery, [256]
Cheesecakes, [229]
Lemon, [280]
Maids of Honor, [280]
Puff, [303]
Cheese Soufflé, [304]
Raminole, [303]
Charlotte, Apple, [282]
Russe, [289]
Cheese, to make, [304]
Charlotte, Strawberry, [289]
Chartreuse of Fruit, [290]
Cherry Draught, [44]
Compote, [309], [311]
Cherry Marmalade, [319]
Omelette, [281]
Vol-au-Vent, [271]
Pudding, [295]
Chestnut Pudding, [296]
Chicken, Boiled, [53], [193]
Braised, [192]
Broth, [37], [53]
Curry, [210]
Italian way, [153]
Pie, [203]
Roast Braised, 192
Roast, for Invalids, [53]
Spring, [228]
Stewed, [150]
Chicorée Sauce, [72]
Choice of Pork, [139]
Choca, [345], [346]
Chocolate, [25]
Italian, [25]
Iceing for Cakes, [312]
Ice Cream, [316]
Choice of Meat, [118]
Chopping of Herbs, [267]
Chump of Veal, [125], [127]
Clear Soup, [79]
Clarify Stock, to, [79]
Cock-a-leekie Soup, [83]
Cocoa, [25], [26]
Nut Biscuits, [325]
Cod, Boiled, [95]
with Oysters, [95]
Coffee, on, [20]
to choose, [22]
where first used in London, [21]
to make, [22]
French, [23]
White, [23]
made with a filter, [24]
another way, [24]
Cold Ham, [141], [240]
Conger Eel, Stewed, [110]
Confectioner’s Paste, [270]
Conversation on Household Affairs, [336]
Compote of Pigeons, [200]
of Fruits, [310]
Cooling Drink, [42]
Lemonade, [45]
Cow Heels, [169]
Crab Curry, [215]
Cranberry Pie, [296]
Cresses with Pullet, [227]
Cream, Bohemian Jelly, [288]
Clouted, [335]
Coffee Soufflé, [302]
Coffee Ice, [316]
Pastry Sauté, [286]
Omelette Soufflé, [301]
Rice, [299]
Sauce, [116]
with Spinach, [260]
Crécy Soup, [89]
Croquettes of Fowl, [195]
Macaroni, [285]
Rice, [285]
Crumpets, to make, [11]
to toast, [9]
to serve, [10]
Crusts of Fruit, [278]
Madeira, [279]
Cucumbers, [258]
Brown Sauce, [67]
White Sauce, [71], [73]
with Poulards, [152]
Curaçao Jelly, [287]
Currant Jelly, [320]
with Omelette, [281]
Red, White & Black for Puddings, [294]
and Raspberry Pie, [295]
Compote, [311]
Salad, [322]
Sweetmeat of, [320]
Curry, Beef, [212]
Calf’s Head, Feet, and Tail, [213], [214]
Chicken, [210]
with Paste, [210]
Crab, [215]
Fillets of Haddock, [216]
Sole, [216]
Whiting, [216]
Game, [221]
Lamb, [212], [213]
Lamb’s Head, [214]
Lobster, [214]
Mutton, [212]
Ox Tail, [214]
Oyster, [215]
Pork, [212]
Prawn, [215]
Rabbit, [211]
Salmon, [215]
Skate, [216]
Sauce, [69]
Tripe, [214]
Turbot, [216]
Veal, [211]
Breast of, [212]
Custard Pudding, [47], [364]
Damson Pie, [295]
Pudding, [294]
Dartoise Fourrée, [278]
Demi-Plum Pudding, [292]
Dessert, [305]
Dewberry and Raspberry Pie, [295]
Diablotins, [304]
Dinner, Nursery, [28]
Table, [327]
D’Office, Paste, [270]
Dried Haddock, [16]
Mackerel, [97]
Sprats, [17]
Draught, Cherry, [44]
Drink, Cooling, [42]
New, [41]
Strengthening, [43]
Dry Toast, [9]
Ducks, on, [156]
à l’Aubergiste, [157]
to choose, [156]
Roasted, [156]
Stewed with Peas, [156], [198]
Turnips, [157], [199]
Varieties of, [156]
Ducklings, [228]
Pie, [236]
Stewed with Peas, [156]
Turnips, [157]
Remains of, [157]
Duck, Wild, 230
Hashed, [225]
with Orange Sauce, [225]
Ears, Calf’s, Stewed, [174]
Ecarlate of Fowl, [153]
Eels, on, [109]
to kill, [109]
Broth, [38]
Fried, [109]
Pie, [205]
Spitchcocked, [110]
Skinned, [109]
Stewed, [109]
à la Tartare, [110]
Effects of Fish, [93]
Eggs au Beurre, [13]
Baked, [216]
with Asparagus, [217]
with burnt Butter, [217]
Hard, [14]
in Cases, [218]
with Cheese, [218]
to choose, [12]
with Green Peas, [217]
with Ham, [19]
plain Boiled, [13]
Poached, [14]
Mashed, [217]
Meagre, [217]
with Mushrooms, [217]
Sauce, [112]
Snow, [217]
with Sprue Grass, [217]
sur le plat, [14]
and Toast, [14]
à la Tripe, [217]
Endive Sauce or Purée, [72]
Entrées, or Made Dishes, [158]
of Game, [220]
Epicure, the Septuagenarian, [348]
Escalops, [250]
Escaloped Oysters, [250]
Eschalot Sauce, [66]
Essence of Beef, [36]
Fennel Sauce, [112]
Feet, Lamb’s, [52], [185]
Ox, [169]
Calf’s, [53]
Fish, on, [93]
French-Anglais way of stewing [110]
for Breakfast, [15]
Carp, [106]
Cod, [95]
Conger Eel, [110]
Eels, [109]
Effects of, [93]
Forcemeat of, [252]
Flounders, [104]
Haddock, [96]
Herrings, [100]
Mackerel, [97]
Maids, [104]
Perch, [108]
Pike, [105]
Red Mullet, or Sur Mullet, [99]
Salmon, [94]
Sauces, [111]
Salad, [247]
Salt, [95]
Skate, [104]
Smelts, [101]
Soles, [103]
Sturgeon, [96], [97]
Tench, [108]
Trout, [107]
Turbot, [102]
White Bait, [101]
Whiting, [99]
Fish, Shell—
Escalops, [250]
Oysters, [250]
Razor or Solen, [250]
Prawns, [250]
Shrimps, [251]
Fisherman’s Soup, [86]
Fillet of Beef, broiled, [165]
Veal, cold, [241]
roast, [125]
Flancs, [274]
Flanc of Apple, [275]
Fruit, [274]
Meringue, [274]
what they are, [158]
Flounders, on, [104]
Water Souchet, [104]
Fried, [101]
Food, light, for invalids, [33]
Forcemeat, on, [251]
to make, [251]
of Fish, [252]
Panada for, [252]
of Veal, [253]
of Whitings, [252]
Fondu, Parmesan, [302]
Neapolitan, [302]
simple, [302]
Stilton Cheese, [303]
Fourrée, Dartoise, [278]
Gâteau, [277]
Rissole, [276]
Fowls, on, [149]
Blanquettes of, [194]
Boiled, [194]
Braised, [194]
Broiled, [194], [195]
Boudins of, [197]
Croquettes of, [195]
Fricassée of, [195]
Fried, [193]
Hashed, Indian, [193]
Italian way, [153]
à l’Ecarlate, [153]
à la Marengo, [196]
Minced, [194]
Pie, [235]
Pillau, [209]
Pulled, for invalids, [54]
Roast braised, 148
Sauté, [194], [196], [197], [199]
Salad, [249]
to truss, [150]
Fowl, Guinea, [229]
Pea, [229]
French Beans, [259]
Coffee, [23]
Herb Broth, [44]
Panada, [41], [252]
Remedy for Colds, [38]
Plums Compote, [309]
Fritadella, [190]
Fritters, Apple, [282]
Apricot, [282]
Orange, [282]
Peach, [282]
Soufflé, [282]
Fruit, Chartreuse of, [298]
Crusts, [278]
Flanc of, [274]
Rissolettes, [273]
Puddings, [294]
Pies, [296]
Salads of, [321], [322]
Vol-au-Vent, [271]
Wall, [295]
Fricandeau of Veal, [170]
to carve, [171]
to dress, [171]
Various ways, [171]
Fritadella, [190]
Frying, on, [61]
Fry, Lamb’s, [138]
Fumet de Gibier Sauce, [233]
Game, choice of, [229]
to keep, [229]
Made-dishes of, [220]
Salad of, [248]
Soup, [92]
Tureen of, [237]
Entrées of, [220]
Dunbird, [231]
Garganey, [231]
Gorcock, [230]
Grouse, [230]
Red, [230]
White, [230]
Half Birds, [231]
Lark, [232]
Moorcock, or Gorcock, [230]
Moor-game, [230]
Partridge, [230]
Red-legged, [230]
Pea Fowl, [229]
Pheasant, [229]
Hybrid, [229]
Plovers, [231]
Pochard, [231]
Ptarmigan, [230]
Quails, [232]
Red Heads, [231]
Snipes, [232]
Teal, [231]
Whim, [231]
Whewer, [231]
Widgeons, [231]
Great Headed, [231]
Woodcock, [231]
Garlic Sauce, [68]
Garniture for Omelettes, [219]
Garum Sauce, [111]
Sociorum, [111]
Gâteau Fourré, [277]
Galantine, to cook, [238]
Jelly, [287]
Turkey, [238]
Veal, [241]
how got, [117]
Gibelote of Rabbit, [200]
Giblets, [85], [155]
Glaze, [78]
Gold Jelly, [287]
Goose, [153]
to choose, [153]
Giblets, [155]
Hashed, [199]
Pie, [236]
Preserved, [155]
Stewed, [155]
Stuffing, [154]
Roasted, [154], [155]
Trussed, [154]
Gooseberry, Green, Compote, [311]
Pie, [295]
Pudding, [294]
Vol-au-Vent, [272]
with Rhubarb, [297]
Gosling, Roast, [228]
Grass, Sprue, [255]
Gratin of Lobster, [245]
Gravy, Brown, [77]
Spinach and, [260]
Turkey, [145]
Greengage Compote, [308], [311]
Greengage Pudding, [294]
Groats, Scotch, Gruel, [40]
Grouse Pie, [204], [236]
Scotch Plan of Cooking, [222]
Gruel, [40]
Sago, [40]
Guinea Fowls, Roasted, [229]
Haddocks, Baked, [96]
Dried, [16]
Fillets of, [216]
Ham, Cold, [141], [240]
and Eggs, [19]
Hot, [141]
Hamburgh Beef, [122]
Hard Eggs, [14]
Hare, Jugged, [226], [227]
Roasted, [233]
Haricot Beans, [260]
Hartshorn Jelly, [287]
Haunch of Mutton, [130]
Venison, [142]
Head, Calf’s, [128], 130
Hollandaise, [130]
with Mushrooms, [130]
Tomatos, [130]
Curry, [213]
Lamb’s, [138]
Pig’s, [243]
Pig’s, Sauce for, [243]
Pig’s, to braise, [243]
Heart, Calf’s, Roasted, [172]
Lamb’s, [185]
Sheep’s, [184]
Herbs with Omelette, [219]
Minced, Sauce, [67]
Italian Sauce, [67]
Chopping, [267]
Herrings, Boiled, [100]
Broiled, [100]
Toast, [15]
Hotch Potch, [87]
Ice, Almond, White, [297]
Apricot, [317]
Chocolate, [316]
Coffee, [316]
Lemon, [316]
Orange, [317]
Pine Apple, [316]
Strawberry, [317]
Vanilla, [315]
Iced Almond Cake, [304]
Imperial, [46]
Indian Hash, [193]
Invalids, Comforts for, [33]
Fish for, [49]
Food, [33]
Meat, [33], [51]
Partridges, [54]
Pigeons, [54]
Poultry, [53]
Puddings, [47]
Irish Stew, [178]
Soup, [82]
Isinglass Jelly, [287]
Italian Drops, [327]
Jam, Apricot, [318]
Quince, [318]
Raspberry, [319]
Strawberry, [319]
Jardinière, Neck of Lamb, [136]
Sauce, [137]
Jelly, Apple, [320]
Arrow-root, [40]
Bohemian Cream, [288]
Calf’s Foot, [286]
Curaçao, [287]
Currant, [320]
Gelatine, [287]
Gold, [287]
Hartshorn, [287]
Isinglass, [287]
Marasquino, [287]
Lemon, [288]
Orange, [288]
Punch, [287]
Quince, [287], [320]
Rum, [287]
Silver, [287]
Whipped, [288]
of Meat, to clarify, [239]
Jesuits, Turkeys, so called, [144]
Julienne Soup, [81]
Kidneys, Bread-crumbed, [18]
Maître d’Hôtel, [18]
on Toast, [17]
Ox, [168]
Omelette of, [220]
Pudding, [168], [207]
Sautéd, [18]
Sheep’s, [17], [176]
Kidney Beans, [259]
Knuckle of Veal, [127], [240]
Lait de Poule, [38]
Sweet, [38]
Lamb, [136]
Breast of, Broiled, [138]
Curried, [212]
Chop, [52], [166], [186]
Curry, [212]
Cutlets, [185]
to cut up, [136]
Feet, [52], [185]
Fry, [138]
Head, [138], [139], [213]
Heart, [185]
Leg of, [137]
Loin of, [136]
Neck of, [136]
Pie, [201], [203]
Papillote, [186]
Pudding, [206]
Quarter of, [136]
Quality of, [136]
Remains of, [184]
Ribs of, [136]
Saddle of, Russian fashion, [137]
Sautéd, [186]
Shoulder of, [137]
Larks à la Minute, [226]
Pie, [226]
Laver, [263]
Lentils, [262]
Soup, [90]
Letters—
I, [5];
II, [6];
III, [26];
IV, [27];
V, [28];
VI, [55];
VII, [56];
VIII, [57];
IX, [58];
X, [58];
XI, [58];
XII, [120];
XIII, [178];
XIV, [181];
XV, [244];
XVI, [305];
XVII, [327];
XVIII, [332];
XIX, [334];
XX, [345];
XXI, [348].
Leveret, [233]
Lemonade, Barley, [42]
Cooling, [45], [332]
Lemon Cheesecakes, [280]
Jelly, [288]
Soufflé, [299], [300]
Leg of Pork, [139], [142]
Lamb, 137
Liaison of Eggs, [68]
Liver, Calf’s, [172], [175]
Lobster Butter, [116]
Curry, [214]
à la Crême, [114]
Gratin of, [245]
Miroton of, [245]
Omelette, [220]
Plain, [246]
Salad, [246]
Sauce, [113], [114]
Loin of Mutton, [134]
Pork, [140]
Veal, [125]
Braised, [127]
Luncheon, [27]
Mackerel à la Maître d’Hôtel, [98]
au Beurre Noir, [98]
Boiled, [97]
Dried, [97]
Pickled, [107]
Stewed, [98]
Soft Roe Sauce, [111]
Macaroons, [326]
Macaroni, [265]
Croquettes, [285]
à l’Estoufade, [266]
au Gratin, [266]
à l’Italienne, [266]
à la Napolitaine, [266]
Pudding, [47]
Soup, [82]
to blanch, [265]
Macedoine Omelette, [281]
Madeira Crusts, [279]
Made Dishes of Beef, [158]
Game, [220]
Remains of Veal, [175]
Maître d’Hôtel Sauce, [73]
Maids of Honor, [280]
Marasquino Jelly, [287]
Marinade of Salmon, [248]
Marrow, Vegetable, [257]
Pudding, [294]
Matelote, [116]
Marmalade with Pancake, [282]
of Apple, [318]
of Apricot, [318]
of Cherries, [319]
of Pine Apple, [322]
Mashed Eggs, [217]
Meagre Eggs, [217]
Soup, [88], [91]
Purée, [91]
Meat, Aspic of, [240]
for Breakfast, [17]
for Invalids, [33]
Remains of, [175]
Melted Butter, [112]
Mephistopheleian Sauce, [75]
Meringues à la Cuillerée, [277]
Flanc, [276]
Milk and Bread, [30]
Rice, [38], [39]
Semoulina, [39]
Tapioca, [39]
Vermicelli, [39]
Minced Beef, [166]
Fowl, [194]
Meat, [295]
Pie, [295]
Pudding, [292]
Pheasant, [222]
Mint Sauce, [68]
Minute, Snipes à la, [224]
Miroton of Beef, [159], [160]
Lobster, [245]
Lobster Salad, [246]
Moorgame Pie, [236]
Mould Pudding, [291]
Mock Turtle, Brown, [85]
White, [84]
Muffins, to make, [10]
toast, [9]
Mulberry Pie, [295]
Mulligatawny Soup, [85]
Muria Sauce, [111]
Mullet, or Sur Mullet, to cook, [99]
Papillote, [99]
Sauté, [100]
Mussel Sauce, [115]
Mushrooms, Blanched, [74]
with Eggs, [220]
Omelette of, [220]
Sauce, [66], [68], [73], [261]
Mutton, on,
[130]
Boiled, [132]
Broth, [33], [34], [82]
Chop, [51], [178]
Soyer’s, [180], [182]
Sauté, [180]
Breast of, Curry, [212]
Curry, [212]
Cutlet, various ways, [182], [183], [184]
Plain, [51]
French Ragout of, [177]
Haunch of, [130]
Leg of, Roasted, [132]
Boiled, [132]
à la Bretonne, [133]
Braised, [134]
Stewed, [134]
Loin of, Roasted, [134]
Loin of, à la Bretonne, [133]
Neck of, Roasted, [134]
Boiled, [135]
Pie, [202]
Pillau, [210]
Pudding, [206]
Saddle of, [131]
à la Polonaise, [131]
Shoulder of, Roasted, [133]
Boiled, [133]
Baked, with Apples [133]
Provincial, [134]
Stuffed and Baked, 133
Neapolitan Fondue, [302]
Neck of Lamb, [136]
Pork, [140]
Veal, [126]
Venison, [143]
Nectarine Pudding, [297]
New Drink, [41]
Nursery Dinner, [28]
Omelettes, [15], [219]
Asparagus, [219]
Bacon, [220]
Cherry, [281]
Currant Jelly, [281]
Garniture for, [219]
Ham, [219]
Herb, [219]
Kidney, [220]
Lobster, [220]
Mushroom, [220]
Macedoine of, [281]
Oyster, [219]
Parmesan, [219]
Peach, [281]
Peas, [219]
Preserved Apricot, [281]
Raspberry Jam, [281]
Rum, [281]
Sauté Soufflé, [301]
Sautéd in Cream, [301]
Strawberry, [281]
Sweet, [281]
Onion, Button, Sauce, [72]
Purée, [71]
Soup, [91]
Stuffed, [74]
Orangeade, [46]
Orange Compote, [309], [310]
Fritters, [282]
Salad, [321]
Vol-au-Vent, [272]
Jelly, [288]
Ice, Soufflé, [298]
Sauce, [68]
Osmazome, [37], [118]
Oxen, to judge, [118]
how cut, [118]
Ox-beef, to hang, [118]
Brains, [164]
Cheek, [84]
Feet, [169]
Heart, [162]
Kidneys, [168]
Remains, [169]
Tail Curry, [214]
au Gratin, [162]
à la Jardinière, [161]
Sauce piquante, [162]
Soup, [82]
Tongue, cold, [240]
hot, [240]
fresh, [123]
pickled, [123]
Remains of, [123], [169]
Oysters, [250]
Escaloped, [250]
Curry, [215]
Omelette, [219]
Soup, [86]
Sauce, [115]
Stewed, [251]
Panada, French, [41], [252]
Pancake, with Marmalade, [282]
Pap, [29]
Parmesan Fondue, [302]
Parsnips, with Salt Fish, [95]
Partridge, Roasted, [230]
Hashed, [223]
for Invalids, [54]
Pie, [204], [236]
Salmi, [223]
Sautéd with Mushrooms, [223]
Stewed with Cabbage, [222]
Palates of Beef, [160]
à la Bretonne, [161]
à la Maître d’Hôtel, [161]
à la Poulette, [161]
Papillote Lamb Chops, [186]
Sauce, [69]
Paste, Beef Suet, [269]
different sorts of, [268]
D’Office, or Confectioners’, [270]
Puff, [268]
Half, [269]
Short, or Pâte à foncer, [269]
for Fruit Tarts, [269]
Pastry Cream Sauté, [286]
Turban of, [304]
Peach Compote, [307]
Fritters, [282]
Omelette, [281]
Salad, [321]
Vol-au-Vent, [271]
Pea-Fowl, [229]
Pear Compote, [307]
with Rice, [284]
Pie, [296]
Peas and Sprue-grass Sauce, [72]
and Bacon, [74]
French way, [254]
Green, [254]
with Eggs, [217]
Soup, [89], [90]
Stewed, [73]
Winter, [90]
Pease Pudding, [209]
Perch, Sautéd in Butter, [108]
Hampton Court fashion, [108]
Pheasant, Broiled, [220]
Hashed, [221]
Joe Miller’s, [221]
Minced, [222]
Pie, raised, [236]
Roasted, [229]
Salmi, [222]
Stewed with Cabbage, [221]
Pickle à la Garrick, 242
Pickled Fish, [248]
Mackerel, [107]
Pork, [142]
Salmon, [107]
Trout, [107]
Pie, Capon, [236]
Chicken, [203]
Duckling, [236]
Eel, [205]
Fowl, [236]
Goose, [236]
Grouse, [204], [236]
Hare, [236]
Lamb, [201], [203]
Lark, [226]
in Mould, [234]
Mutton, [202]
Moorfowl, [236]
Partridge, [204], [236]
Pigeon, [204], [236]
Pheasant, [236]
Poulard, [236]
Rabbit, [203]
Rump-steak, [202]
Sea, [205]
Veal and Ham, [202], [234]
Fruit, [296]
Apple, [296]
Cherry, [295]
Cranberry, [295]
Currant, [295]
Damson, [295]
Dewberry and Raspberry, [295]
Gooseberry, [295]
Minced Meat, [295]
Mulberry, [295]
Pear, [296]
Plum, [296]
Quince, [296]
Raspberry, [296]
Rhubarb, [296]
Whortleberry, [296]
Pies, simple plan of making, [236]
Various, [201]
Pigeons en Compote, [200]
for Invalids, [54]
Pie, [204], [236]
Stewed with Peas, [201]
Pig, Sucking, [141]
Hind-quarter of, [141]
Pig’s Cheek, [142]
Feet à la Ste. Menéhould, [189]
Stuffed, [188]
Kidneys, [189]
Head, like Wild Boar’s, [243]
to braise, [243]
Pike, to cook, [105]
Sauce Matelote, [106]
Pillau, Fowl, [209]
Mutton, [210]
Pine Apple, [322]
Piquante Sauce, [66], [186]
Plovers Sautéd with Truffles, [224]
Pie, [236]
Plum Beverage, [45]
Compote, [309]
Stewed, [45]
Vol-au-Vent, [273]
Poached Eggs, [14]
Pork, to cut up, [139]
Best, [139]
to choose, [139]
Neck of, [140]
Salted, [142]
Pickled, [142]
Chine of, [140]
Cutlets, [187], [188]
Hashed, [189]
Hand of, [142]
Leg of, Roasted, [139]
Boiled, [142]
Loin of, à la Piémontaise, [140]
Normandy fashion, [140]
Pudding, [207]
Sparerib of, [140]
Porridge, [30]
Potatoes, [263]
Varieties of, [263]
Baked, [264]
Boiled, [263]
Fried, [264]
Mashed, [267]
Irish way of Boiling, [265]
à la Lyonnaise, [265]
à la Maître d’Hôtel, [264]
Mashed, [265]
Sandwiches, [163]
Poultry, on, [143]
described, [143]
for Invalids, [53]
to draw, [144]
to kill, [143]
to pluck, [144]
en Capillotade, [193]
Poulards, Braised, [150]
Boiled, [151]
with Carrots, [152]
with Cucumbers, [152]
Poulard Pie, [236]
with Quenelles, [151]
with Rice, [151]
Roasted, [150]
Stewed, [151]
Poults, Turkey, [227]
Prawn Curry, [215]
Preserved Goose, [155]
Prussian Cutlets, [191]
Pudding, Meat, [205]
Black, [20]
Beefsteak, [205]
Kidney, [207]
Ox-Kidney, [207]
Lamb, [206]
Mutton, [206]
Pease, [209]
Pork, [207]
Rabbit, [208]
Suet, 208
Toad-in-Hole, [208]
Veal, [207]
Yorkshire, [208]
for Invalids and Children, [47]
Apple and Rice, [47]
Bread, [48]
Bread and Butter, [48]
Small, [48]
Cabinet, [47]
Custard, [47]
Macaroni, [47]
Rice, [47]
Tapioca, [47]
Vermicelli, [47]
in Moulds, [291]
à l’Eloise, [291]
à la Reine, [292]
Carrot, [292]
Chestnut, [296]
Demi-Plum, [292]
Iced Cabinet, [287]
Minced Meat, [292]
Nesselrode, [296]
Trifle, [292]
in Cloths, [293]
Apple, [294]
Apricot, [294]
Blackberry, [294]
Currant, Red and White, [294]
Custard, [294]
Damson, [294]
Fruit, [294]
Gooseberry, [294]
Greengage, [294]
Nectarine, [294]
Marrow, [294]
Peach, [294]
Plum, [293]
Plain Baked, [293]
Plain Bolster, [294]
Plum Bolster, [293]
Raspberry and Cherry, [295]
Rowley Powley, [293]
Rhubarb, [295]
Whorts, [295]
Puff Cheesecakes, [303]
Paste, [268]
Pulled Fowl for Invalids, [54]
Pullets, on, [228]
Roasting, [228]
Roasted, with Cresses, [227]
Punch Jelly, [287]
Cold, [333]
Quails, [232]
Quenelles. Ragout Sauce, [73]
with Tongue, [151]
Quince Pie, [296]
Rabbit, on, [232]
Roasted, [232]
Curry, [211]
Fricassée of, [199]
Gibelotte of, [200]
Pie, [203]
Pudding, [208]
Raised Pies, [235], [236]
Ramifolle, [190]
Raminole, Cheese, [303]
Raspberry Jam, [319]
Omelette, [281]
Pie, [296]
Pudding, [295]
Vinegar, [43]
Ratafias, [327]
Ravigote Sauce, [67], [117]
Refreshing Beverage, [43]
Removes, [117], [296]
Remains of Meat, [175]
Lamb, [184]
Duck, [157]
Rhubarb Compote, [311]
Pie, [296]
Pudding, [295]
Vol-au-Vent, [273]
Rice with Apples, [283]
to boil, [267]
Broth, [34]
Croquettes, [285]
Milk, [38], [39]
with Pears, [284]
Pudding, [47]
with Apple, [47]
Poulard with, [151]
Soup, [82]
Water, [41]
Rissole Fourrée, [276]
Rissolettes, little Fruit, [273]
Ribs of Beef, Roasted, [119]
Braised, [119]
Roasting, on, [59]
Roasts, Second Course, [227]
Robert Sauce, [67]
Root, Beet, [258]
Rolls, to make, [10]
Brioche, [12]
Roux, [65]
Rump Steak, [52], [124]
Rum, Omelette with, [281]
Jelly, [287]
Russe, Charlotte, [289]
Rusks, to make, [11]
Saddle of Lamb, [137]
Sago Gruel, [40]
Salad, Beef, [167]
and Potatoes, [167]
Fish, [247]
Fowl, [249]
Game, [248]
Lobster, [246]
Miroton, [245]
Plain, [246]
Tartar, [246]
Salads of Fruit, [321], [322]
Salmon, Boiled, [94]
Broiled, [95]
Curry, 215
Marinade, [248]
Matelote, [94]
Pickled, [107]
Salmi of Partridge, [223]
Pheasant, [222]
Salsify, [256]
Sandwiches,
[333]
Sauces, on, [64]
Sauce, Anchovy, [112]
Anchovy Butter, [69], [117]
Beans, French, [72]
Beyrout, [114]
for Meat, [115]
Brown, [65], [66]
Cucumber, [67]
Mushroom, [66], [68]
Beurre Noir, [98]
Button Onion, [72]
Caper, [113]
Carrot, [73]
Cream, [116]
Chicorée, [72]
Cauliflower, [71]
Cucumber, [67], [71], [73]
Curry, [69]
Demi-glaze, [65]
Egg, [112]
Endive, [72]
Eschalot, [66]
Fumet de Gibier, [233]
Fennel, [112]
Fish, [111]
Garum, [111]
Garum Sociorum, [111]
Garlic, [68]
Italian Herb, [67]
Jardinière, [136]
Jerusalem Artichoke, [71], [72]
Liaison of Eggs, [68]
Lobster, [113]
New, [113]
à la Crême, [114]
simplified, [114]
Maître d’Hôtel, [73], [117], [186]
Matelote, [116]
Simple, [116]
Mayonnaise, [247]
Melted Butter, [112]
Mephistopheleian, [75]
Minced Herb, [67]
Mint, [68]
Muria, [111]
Mushroom, [66], [68], [73], [74]
Mussel, [115]
Onion, [71], [74]
Orange, [68]
Oyster, [74], [115]
Papillote, [69]
Peas, [72], [73], [74]
Piquante, [66], [186]
Quenelles,[73]
Ravigote, [67], [117]
Robert, [67]
Shrimp, [112]
Soft Roe, [111]
Sorrel, [71]
Soyer’s, [69]
Spinach, [72], [260]
Tomato, [69], [75]
Tartar, [75], [248]
Turnip, [71], [72]
Tarragon, [67]
White, [64], [71]
Wild Boar’s Head, [244]
Wild Fowl, [233]
Sardines and Toast, [15]
Salt Pork, [142]
Sorrel Sauce, [71]
Sautéing, on, [62]
Sausage Cake, [146], [188]
Sausages, to cook, [20]
to choose, [19]
Cambridge, [20]
to sauté, [20], [146]
Atherstone, [20]
with Turkey, [146]
Savory Dishes, [234]
Seakale, [255]
Semoulina Broth, [34]
Milk, [39]
Soup, [82]
Shrimp Sauce, [112], [113]
Sheep’s Brains, [135], [176]
Feet, or Trotters, [176]
Stock from, [177]
Head, [135]
Heart, [184]
Kidneys, [17], [176]
Tongue, [184]
Sheep, how to cut up, [130]
which are best, [130]
Shell Fish, [250]
Silver Jelly, [287]
Skate, to cook, [104]
au Beurre Noir, [105]
Curry, [216]
Soup, on, [75]
Autumn, [87]
Artichoke, [81], [88]
Cabbage, [87]
Clear, [79]
Carrot, White, [89]
Cauliflower, [89]
Crab, [92]
Crécy, [89]
Fisherman’s, [86]
Game, [92]
Giblet, [85]
Hare, [91]
Hotch Potch, [87]
Italian Paste, [81]
Irish, [82]
Julienne, [81]
Lamb’s Head, [84]
Lentil, [90]
Macaroni, [82]
Mock Turtle, Brown, [85]
White, 84
Maigre, [88], [91]
Mulligatawny, [85]
Mutton Broth, [82]
Onion, [91]
Ox Cheek, [84]
Ox Tail, [83]
Oyster, [86]
Palestine, [88]
Pea, [80], [90]
Pot-au-Feu, [92]
Printanière, [80]
Purée of Vegetable, [88]
Rice, [82]
Scotch Cock-a-leekie, [83]
Semoulina, [82]
Spring, [81]
Sole, [86]
Sheep’s Head, [84]
Turnip, [81], [89]
Vermicelli, [81]
Wild Fowl, [92]
Soufflé, [299]
Beignet, [281]
Biscuit, [301]
Coffee, [302]
Cream, Whipped, [301]
Cheese, [304]
Fritters, [282]
Lemon, [299], [300]
Omelette, [300]
Sauté, [301]
Cream, [301]
Orange Flower, [299]
Orange Iced, [298]
Punch Cake, [298]
Rice Cream, [300]
Vanilla, [302]
Smelts, Broiled, [50]
Fried, [101]
for Invalids, [50]
Water Souchet, [51]
Soles, small, or Slips, [17]
Boiled, [104]
Fried, [103]
Fillets of Curried, [216]
aux Fines Herbes, [104]
à la Mennière, [103]
Sauté in Oil, [103]
Snow Eggs, [217]
Snipes à la Minute, [224]
Soyer’s Chop, [180]
Sauce, [69]
Sourcrout, to cook, [262]
Bavarian way, [263]
Sparerib of Pork, [140]
Spinach, [260]
with Gravy, [260]
with Cream, [260]
Sprouts, Brussels, [259]
Spring Chickens, [228]
Sprats, to cook, [17]
Dried, [17]
Sprue-grass, [255]
with Eggs, [217]
Steak, Rump, [54], [164]
Stewing, on, [60]
Stock, on, [76]
for all kinds of Soup, [76]
Brown, [77]
to Clarify, [79]
Economical, [76]
Sheep’s Feet, [177]
Strawberry Jam, [319]
Omelette, [281]
Salad, [321]
Charlotte, [289]
Vol-au-Vent, [273]
Strengthening Drink, [43]
Stuffing, Turkey, [148]
Veal, [253]
Sturgeon, [96], [97]
Sucking Pig, [141]
Hind-quarter of, [141]
Sugar, to boil, [313]
color, [312]
clear, [313]
in Grains, [312]
of Lemon, [313]
Spring, [313]
Silk Thread, [315]
Vanilla, [313]
Sweetbreads, [173]
Sauté, [173]
au Gratin, [173]
Sweet Lait de Poule, [38]
Sweetmeat of Currant Jelly, [320]
Table, Breakfast, [7]
Tapioca Milk, [39]
Pudding, [48]
Tarragon Sauce, [67]
Tartar Sauce, [75]
Tarts, small Fruit, [275]
Tartlets, little Fruit, [275]
Tea, [24]
how made in France, [21]
Beef,
new way to make, [25]
Teal, a new method of cooking, [225]
à la sans façon, [226]
Tench, Stewed, [108]
with Anchovy Butter, [109]
Toast, Plain, [8]
Dry, [9]
and Eggs, [14]
Haddock, [15]
Herring, [15]
Kidneys, [17]
Sardines, [15]
Water, [46]
Crumpets, to, [9]
Muffins, [9]
to serve, [9]
Toad in a Hole, [208]
Tongue, cold Ox, [240]
Fresh, [123]
Remains of, [124], [169]
Sheep’s, 184
Tomato Sauce, [69]
Tops and Bottoms, [11]
Trout à la Bretonne, [107]
Pickled, [107]
River, [107]
à la Twickenham, [107]
Trifles, [290]
Trifle Pudding, [292]
Tripe Curry, [214]
Truffles, Sauté of, [262]
Turbot, to cook, [102]
French way, [102]
à la Crême, [102]
Turban of Almond Cake, [304]
of Boudins of Fowl, [198]
of Pastry, [304]
Turkey, Boiled, [146]
Braised, [147]
Broth from, [147]
Blanquette of, [197]
Boudins of, [197]
with Celery Sauce, [147]
to choose, [144]
where from, [144]
Giblets, [155]
Gravy for, [145]
Jerusalem Sauce, [147]
called Jesuits, [144]
Galantine, [238]
to dress, [238]
with Oysters, [147]
Parsley and Butter, [147]
Sausages, [146]
Sausage-cake, [146]
Roasted, [144]
Braised, [148]
Stuffing for, [148]
to truss, [145]
with Tomatos, [147]
Stewed, [149]
Poults, [227]
Tureen of Game, [237]
Vanilla Cream, [315]
Soufflé, [302]
Veal, on, [124]
Breast of, [126]
Stuffed, [127]
Stewed, [127]
Curried, [212]
Broth, [35]
Strengthening, [35]
French fashion, [35]
Curry, [211]
Cutlets, [174]
aux Fines Herbes, [174]
en Papillote, [174]
Sauté, [166]
Chump of, [125]
Fricandeau of, [170]
to dress, [171]
to prepare, [170]
to carve, [171]
with all Sauces, [171]
Fillet of, [241]
Roasted, [125]
Braised, [241]
Forcemeat of, [253]
Galantine of, [241]
and Ham Pie, [202], [234], [236]
Knuckle of, [127], [240]
Loin of, [125], [127]
Neck of, Braised, [126]
with Peas, [126]
with Haricots, [126]
with new Potatoes, [126]
Shoulder of, Stewed, [127]
with Sauce piquante, [126]
Stuffed and Braised, [126]
Cold, [241]
Roasted, [126]
Braised, [126]
Remains of, [175]
Vegetables, to cook, [253]
Artichokes, [259]
Jerusalem, [259]
Asparagus, [253]
Beans, French, [259]
à la Maître d’Hôtel, [259]
Gabanza, [262]
Haricot, White, [260]
à la Bretonne, [261]
Kidney, [259]
Windsor, [259]
Beetroot, [258]
Brocoli, [257]
Brussels Sprouts, [259]
Cauliflower, [257]
gratiné with Cheese, [257]
Celery, [256]
Cucumbers, [258]
Laver, [263]
Lentils, [261]
Vegetable Marrow, [257]
Mushrooms, [261]
large, [261]
Potatoes, their Introduction, [263]
Baked, [264]
Boiled, [263]
Irish way, [265]
Fried, [264]
Fried, Mashed, [267]
à la Lyonnaise, [265]
à la Maître d’Hôtel, [264]
Peas, Green, [254]
French way, [254]
Salsifis, [256]
Seakale, [255]
Sourcrout, [262]
Bavarian, [263]
Spinach, [260]
with Gravy, [260]
with Cream, [260]
Sprue Grass, [255]
Truffles, English, [262]
Sauté of, [262]
Venison, [142]
where to keep, 142
how to choose, [142]
Haunch of, [142]
Neck of, [143]
Vermicelli Broth, [34]
Milk, [39]
Pudding, [48]
Soup, [81]
Victimized Cutlets, [191]
Vinegar, Raspberry, [43]
Vol-au-Vent, [270]
of Apples, [273]
Cherries, [271]
Fruit, [271]
Gooseberries, [272]
Oranges, [272]
another, [272]
still plainer, [272]
Peaches, [271]
Plums, [273]
Rhubarb, [273]
Strawberries, [273]
Water, Barley, [41]
Fresh Fruit, [43]
Jelly, [44]
Rice, [41]
Toast and, [46]
Souchet, [104]
Smelts, [51]
Cresses with Steak, [124]
Whitings, Boiled, [49]
Broiled, [16], [49]
Fried, [50], [99]
au Gratin, [99]
Forcemeat of, [252]
Sautéd, [50]
Fillets of, [216]
White Bait, to cook, [101]
Sauce, [64], [70]
Whipped Jelly, [288]
Whorts Pie, [296]
Pudding, [295]
Woodcock, Hashed, [224]
à la Lucullus, [223]
Sportsman’s fashion, [223]
Widgeon, Hashed, [225]
Roasted, [225]
Wild Boar’s Head, [243]
Sauce, [244]
Wild Duck, with Orange Sauce, [225]
Hashed, [225]
Wine, Port, Negus, [333]
White, Fillip, [333]
Yorkshire Pudding, [208]
D. Appleton & Co.’s Publications.